Share a little about the ingredients and techniques used to create this dish/item. I used a hand mixer for the egg whites and next time I'll reduce the oven temp to 375. I think our oven runs a little hotter. This soufflé was baked at 400 for 23 minutes and I could smell the cheese beginning to burn. I think 375 for 24 or 25 minutes will do the trick. But, for my first soufflé, I'm pleased. Thanks for the great instruction, Cynthia. What are you most proud of? The flavor was ideal, although I deviated a bit from Cynthia's recipe and added some pecorino and just a hint of nutmeg in addition to the gruyere. What advice would you give someone starting this project? Just as Cynthia said, be prepared as soon as it comes out of the oven. It's a foot race from that point.